At the weekend I made slow-cooked coconut ginger pork from a recipe posted recently on Mark’s Daily Apple.
This dish required minimal preparation and once in the slow-cooker no attention leaving me free to get on with other things, a bonus when you are entertaining. As we were eating at lunch time I cooked the meat on high for 6 hours. Even so the meat came out beautifully tender. The broth was delicately flavoured rather than overwhelming. The pork was served on a bed of mashed cauliflower which soaked up the lovely juices and took on their flavour.
The three of us who ate this hot for lunch thoroughly enjoyed it. There was plenty left for cold the next day. A 3lb 2oz boned, rolled, pork joint gave 7 portions.
Taste rating: 4/5 and a thumbs up from PrimalMan